Back to school: from basic to intermediate to master chef
Michelin-starred chef Richard Corrigan has devised a series of exciting recipes in his learnto- cook book to suit all levels of kitchen expertise, from basic to intermediate to master chef
Griddled Leeks With A Honey And Mustard Dressing: Serves four.
YOU WILL NEED
2 duck eggs
4 small leeks, trimmed, cut in half lengthways and rinsed thoroughly
1 tbsp olive oil
Knob of unsalted butter
4 tbsps fresh wholemeal breadcrumbs
1 tsp English mustard powder
1 tbsp runny honey
Juice of 1 lemon
50ml rapeseed oil
1 tbsp tarragon, roughly chopped
Bring a small pan of water to the boil and put in the duck eggs. Boil for 10-12 minutes. When cooked, remove the eggs and cool under cold running water, to prevent a black ring from appearing around the yolk, and set aside.
Bring another saucepan of water to the boil and place the trimmed and rinsed leeks in the water, then boil for four to five minutes, or until the leeks are tender. Once cooked, remove from the water and, once cool enough to handle, slice in half again lengthways.
Place a griddle pan over a high heat. While it is heating up, put the leeks on a plate and drizzle with the olive oil. Then place the leeks on the hot griddle pan, turning them over after two minutes, until they have grill marks on both sides.
Meanwhile, heat a small frying pan over a low heat and put in the butter. Once it has melted, add the breadcrumbs and toss them in the butter to coat all over. Once golden-brown and toasted, remove from the pan and set aside.
To make the dressing, put the mustard powder, honey, lemon juice, rapeseed oil and tarragon into a small bowl and whisk until combined.
Place some griddled leeks on each serving plate, drizzle the dressing over the top and sprinkle on the toasted breadcrumbs. Peel the duck eggs and grate over the breadcrumbs, then serve.
THAI PORK LETTUCE CUPS
YOU WILL NEED
2 tbsps vegetable oil
½ onion, peeled and finely sliced
2 garlic cloves, peeled and finely chopped
2cm piece fresh ginger, peeled and grated
1 red chilli, finely sliced
500g pork mince
1 large carrot, peeled and julienned
125g baby mushrooms, chopped
75g water chestnuts, drained and sliced
2 tbsps soy sauce
2 tbsps oyster sauce
2 tbsps rice vinegar
125g bean sprouts
2 tbsps roughly chopped coriander
Outer leaves from 4 baby gem lettuces
6 spring onions, trimmed and finely sliced
70g toasted cashew nuts, roughly chopped
1 lime, cut into wedges
Heat a large sauté pan over a medium heat and pour in the oil. Once the oil is hot, add the onion, garlic, ginger and chilli and cook for two to three minutes, then add the mince and turn up the heat to high.
Cook, stirring, for five to six minutes until the pork is browned, then add the carrot, mushrooms and water chestnuts to the pan and cook for a further two minutes.
Add the soy sauce, oyster sauce and rice vinegar and cook for another two minutes, or until some of the liquid evaporates. Mix in the bean sprouts and chopped coriander and take the pan off the heat immediately. Place little gem leaves on four serving plates to form cups and spoon the pork mixture into them. Sprinkle over the spring onions and toasted cashew nuts. Serve each plate with a lime wedge.
LITTLE CITRUS SPONGES AND CUSTARD
YOU WILL NEED
For the sponge puddings
5 tbsps sherry
115g unsalted butter, softened, plus
extra to grease the moulds
2 tbsps golden syrup
6 tbsps lemon marmalade
2 tsps finely grated unwaxed lemon
115g light muscovado sugar
2 large eggs
115g self-raising flour, sifted, plus extra
to dust the moulds
For the custard
250ml double cream
150ml whole milk
1 vanilla pod, split down the middle
3 egg yolks
50g caster sugar
To make the puddings: First soak the raisins in the sherry for about five minutes, or until they become plump. Then butter and flour four 150ml ramekins or moulds. Cut out circles of greaseproof paper big enough to line the bottom of each mould and place in the buttered moulds. Mix together the golden syrup, three tablespoons of the lemon marmalade, the lemon zest and soaked raisins. Spoon evenly into the bottom of each mould. Cream the butter and sugar together in a large bowl until pale in colour with a creamy consistency. Beat in the eggs one at a time, beating well after each one is added to the mixture.
Gently fold in the flour, then the remaining three tablespoons of lemon marmalade and the sherry from the raisins. Divide the mixture evenly between the moulds so they are about two-thirds full. Cover each mould with cling film or a buttered square of foil and secure with butcher's string.
To steam the puddings, use a saucepan big enough to hold all the moulds on a plate. Place an upturned empty ramekin or small heatproof bowl inside the saucepan, then pour in 2½cm of water. Place a heatproof plate on top of the ramekin and put the moulds on it. Cover the saucepan with its lid and steam over a low heat for 30-40 minutes. To check the puddings are cooked, insert a skewer into the middle of one of them.
It should come out clean. While the puddings are cooking, make the custard. To make the custard: Pour the cream and milk into a small saucepan. Scrape the seeds from the halved vanilla pod and add the seeds and pod to the pan. Warm through over a low to medium heat but do not boil. Remove the pan from the heat. Beat the egg yolks and sugar together in a bowl. Stir in a little of the hot vanilla cream to loosen the mixture, then pour the eggs and sugar into the pan containing the rest of the cream and milk.
Return the saucepan to a low heat and cook, stirring all the time, until the custard thickens. Remove from the heat and pour the contents into a bowl or jug to stop it overcooking — cover with cling film to stop a skin forming. Turn the puddings out of their moulds on to individual plates and serve with the custard.